Luna's Baublebilities

Now, we have had snow in Upstate NY before Halloween in the past but this is a little bit much!

It rained most of the day Tuesday and by late afternoon the rain had turned a bit slushy. We had several inches of accumulation before nightfall. Nevertheless, I attempted to go buy some onions at Martin's farm stand around 4:00. I crawled along for about a mile and had decided that onions weren't worth risking my neck for when I came upon a truck that had flopped into the ditch. I offered the poor young soul walking away from the truck a ride home but we couldn't convince my car to climb the slight incline to get onto Rt 11B from Sheldon Road. I turned my car around and he had to walk the rest of the way home, thinking about his truck - which is surely a bit broken. I'm still wondering how angry his parents are with him.


Because the plows weren't doing anything at all early in the evening, Bry canceled his meetings for the night and we had a nice evening at home enjoying a very yummy soup, a crackling fire in the woodstove and an early episode of Sesame Street together. Snowplows finally started coming around late that night and schools all over the county were canceled and delayed yesterday.











Here's the soup I made Tuesday Night. It was an attempt to re-create a wonderful Sweet Potato Apple Bisque I had at First Crush a couple of weeks ago. This one was almost as good.



Luna's Sweet Potato, Apple Bisque

6 sweet potatoes, halved, rubbed in olive oil and baked at 350 'till soft.
1 very large sweet/tart apple (or 2 medium sized apples)
1 small head garlic, roasted
1 medium onion, finely chopped
4 cups of stock or water with vegetable or chicken boullion
4 Tbsp butter
2 cups milk
Nutmeg, Ginger, Cardamom & Salt

Roast Sweet Potatoes and garlic.
Sautee onion and apple in butter untill soft in large soup pot. You could use Olive Oil instead but - really - it won't taste as good.
Peel sweet potatoes and garlic - these should just slip right out of their skins.
Add stock gradually, mashing potatoes and garlic. I puree everything with my blender-on-a-stick right in the pot. Cook and stir until everything is thick and bubbly, add milk and more water or stock until soup is teh desired consistency.
Season to taste with nutmeg, Ginger, Cardamom and Salt. I used 4 crushed Cardamom pods, about 1 TBS Ginger and 2 tsp nutmeg.